1/2 lb macaroni, uncooked 4 tbsp butter 2 tbsp flour 2 cups milk 8 oz. cream cheese, cubed 2 cups cheddar cheese, grated 2 tsp dijon 1/2 tsp salt 1/2 tsp cracked pepper 3/4 cup of panko 2 tbsp parsley, minced Boil the macaroni in salted water. Drain. Preheat the oven to 400 F. Grase… Continue reading Mac and Cheese
Mushroom Beef in Port
1 lb flank steak 1/3 cup port 1/2 lb whole button mushrooms butter 1 1/2 tbsp flour 1/2 cup consomme salt and pepper 1 clove garlic, crushed Season the meat with salt and pepper. Melt 1 tbsp of butter in the skillet and brown the meat. Add the port and simmer until reduced by half. Transfer… Continue reading Mushroom Beef in Port
Ribs with Espresso BBQ Sauce
1 tbsp ancho chili powder 1/2 tbsp paprika 1 tsp ground cumin 1/2 tsp cayenne 1 tsp salt 1/2 tsp cracked pepper 2 lb baby back pork ribs 6 oz. dark beef 9oz. bbq sauce water 1/2 tbsp brown sugar 1/2 tbsp instant coffee powder Preheat the oven to 400 F. Combine the chili powder,… Continue reading Ribs with Espresso BBQ Sauce
Roasted Tomato Pie
1 lb sheet frozen puff pastry, thawed 8 large plum tomatoes, halved lengthwise olive oil 3 1/2 tsp fresh minced thyme parmesan, shaved salt and pepper Heat oven to 400 F. Line a large shallow baking pan with aluminum foil. Roll out the pastry on a lightly floured surface. Cut to a 10" round. Chill. Ross the… Continue reading Roasted Tomato Pie
Apple Pan Dowdy
1 cup packed brown sugar flour 1 cup boiling water 1/4 cup molasses salt 1 tbsp vinegar butter 1 tsp vanilla 1/2 tsp cinnamon 1/4 tsp nutmeg 2 tsp baking powder 1/2 cup milk vanilla ice cream 5 large granny smith apples, peeled, quartered Preheat the oven to 400 F. Grease a 9 by 9"… Continue reading Apple Pan Dowdy
Escargot in Mushroom Caps
24 snails, canned, rinsed, patted dry 24 mushrooms, stems removed 4 garlic cloves, minced 2 scallions, minced 1/2 cup butter, softened cracked pepper sea salt 2 tsp lemon juice Combine the butter, with the garlic, scallions. Mix in cracked pepper, lemon. Preheat the oven to 400 F. Spoon some of the butter on to each… Continue reading Escargot in Mushroom Caps
Lemon Radicchio
2 tbsp olive oil 1 shallot, minced zest of 1 lemon 2 heads radicchio, cored salt and pepper 2 tbsp red wine vinegar Heat the oil in a large non stick skillet on high until almost smoking. Add the shallot and the lemon zest and saute 5 minutes. Add the radicchio and toss 1 minute,… Continue reading Lemon Radicchio
Salsa Cruda with Chips
2 tomatoes, peeled, seeded, diced 1/4 cup cilantro, minced 1/2 onion, minced 1 cucumber, peeled, chopped 4 scallions, minced 1/4 cup red wine vinegar 6 cloves garlic, crushed 1 jalapeno, minced salt and cracked pepper 3 potatoes, peeled, sliced 1/16" thin olive oil coarse salt Combine the tomatoes, cilantro, onion, cucumber, scallions, vinegar, garlic, and… Continue reading Salsa Cruda with Chips
Mushroom Rice
1 cup rice, uncooked 1 lb mushrooms, sliced 1 can consomme butter salt and pepper Cook the rice in the consomme, and enough water to amount to 2 cups total liquid. Let stand 5 minutes. Fry the mushrooms in butter. Season lightly. Stir the mushrooms into the rice and check the seasoning.
Stove Top Barley
olive oil 1/2 onion, minced 1 cup pearl barley 3 1/2 cups chicken stock salt 1 tbsp tamari 1/4 lb mushrooms, coarsely chopped Saute the onion in 1 tbsp of olive oil until tender. Stir in the barley and cook 5 minutes. Add the stock and 1/4 tsp salt. Cover and simmer on low for… Continue reading Stove Top Barley